Cardamom Cookies Recipe -
Cardamom Cookies Recipe

Cardamom Cookies

Recipe by  

"A great spice cookie, brings back memories! Hint: this cookie dough behaves a lot like pie pastry and in fact makes a wonderful crust for a fruit tart."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Sift together flour, sugar, and spices; stir in peel and almonds. Cut in margarine till mixture resembles coarse crumbs. Stir in egg and milk till mixture forms a ball; chill.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Roll out to about 1/8-inch thickness. Cut into circles 1-3/4 inches in diameter. Place on ungreased cookie sheet; sprinkle with sugar. Bake for 6 to 8 minutes until edges are brown.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2003

For years, my husband was looking for the "right" cardamom cookie...and we found it in this recipe!! It's by far the best spice cookie I have ever tried! It's flaky and light. Just perfect! I have also used this for Pecan Pie and Pumpkin Pie crust.(I bake the crust at 350 for about 5 min before adding the filling; then put foil strips around the crimped edges of the crust. Take the foil off 5 min. before the pies come out of the oven, they're beautiful!!

Most Helpful Critical Review
Nov 19, 2009

On my second go round with these cookies, my opinion of them has risen considerably. Still didn't use the zest, still didn't dust cookies (I think they're sweet enough as-is). Did however use butter instead of my usual low fat margarine this time. Used too much butter, in fact, closer to a half cup than, so almost 2 tbsp over. The result was a cookie that wanted to be more like shortbread, which I certainly had no problems with. Doubled the cardamom this time and did a couple shakeashakes extra of cinnamon and I think these are pretty much the perfect tea cookie. A very 'adult' cookie as someone else said. Lastly, extra butter helped the stickiness in my dough SUBSTANTIALLY and I chilled in the fridge for an hour while watching TV :) Normally I reserve 3 stars for recipes that were fine but not something I'd make again--this time it's just due to the number of changes I've made.


23 Ratings

Jan 08, 2003

I absolutely loved this cookie. I found the dough a little sticky to work with and you must be very careful with the cooking time as it cooks very quickly. I think this is a cookie that adults would probably enjoy more than kids.

Jan 28, 2009

These cookies are excellent! Based on prior reviews, i doubled the cardamom, adn added more cinnamon. Also, instead of lemon, i used orange peel, and insted of milk, orange juice. I rolled the dough in a log, put it in the fridge for an hour, then sliced the cookies, and baked at 375 degrees for 8 minutes, and they came out pefect!

Jan 08, 2003

this is so tasty when you use it as apple pie pastry.

Jan 08, 2003

Great, I got 1st place in our county fair with these.

Aug 03, 2009

These are a nice textured cookies, but need way more spice. I used 2 tsp of cardamom and 1 of cinnamon. Also tried a batch with dried cranberries added and they were very good.

Apr 04, 2006

Soft, delicious. Don't cook these too long or you lose that lovely texture. They're great with raisins or dates and with extra cardamom.


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  • Calories
  • 111 kcal
  • 6%
  • Carbohydrates
  • 15.1 g
  • 5%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 32 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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